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Is 20 œufs de poules élevées en cage vegan?

20 œufs de poules élevées en cage is a non-vegan food ingredient.

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So, what is 20 œufs de poules élevées en cage?

1. Cage-raised Chicken Eggs: These eggs are produced by chickens that are raised in cages in large-scale commercial egg farms. They are typically less expensive than free-range or organic eggs, but some people have ethical concerns about the welfare of the chickens. 2. Traditional Barn Eggs: In some cases, cage-raised chickens may be housed in barns instead of small cages. These eggs can have a richer flavor and a deeper yolk color than eggs from caged hens. 3. White Eggs: The color of an egg's shell is determined by the breed of the chicken that lays it, and has no impact on flavor or nutritional value. White eggs are the most common type of egg in the United States. 4. Brown Eggs: Brown eggs are often associated with organic or free-range farming practices, but the color of the eggshell does not necessarily indicate the quality of the egg. 5. High-Protein: Eggs are an excellent source of protein, with one large egg containing about 6 grams of protein. Athletes and bodybuilders often consume a high-protein diet to build muscle and improve recovery time. 6. Omega-3 Enriched: Some egg producers add flaxseed or other ingredients to the feed of their chickens to boost the omega-3 content of the eggs. Omega-3 fatty acids have been shown to improve heart health and brain function. 7. Hormone-Free: By law, egg-laying hens in the United States are not given hormones to increase their egg production. However, some producers may use other additives or medications to improve the health and welfare of their chickens. 8. Farm Fresh: Some people prefer to buy eggs directly from small-scale local farmers, who may sell eggs from chickens that are raised outdoors or allowed to range freely during the day. These eggs may be fresher and have a more distinct flavor than eggs from large commercial egg farms. 9. Cage-Free: Cage-free eggs are produced by chickens that are not kept in small cages, but are still usually housed indoors in large groups. Some animal welfare advocates believe that cage-free chickens have a higher quality of life than those kept in cages. 10. Pasteurized: Pasteurization is the process of heating a food to destroy harmful bacteria. Pasteurized eggs have been safely heated to kill salmonella bacteria, making them a safe choice for some people who are at higher risk for foodborne illness. 11. Vegetarian-Fed: Chickens are naturally omnivores, but some egg producers use a vegetarian diet to feed their chickens. This can be attractive to consumers who are vegetarian or looking for a more "natural" diet for the animals. 12. All-Natural: The term "all-natural" has no legal definition when it comes to eggs, but some producers may market their eggs as being free from antibiotics, hormones, or other additives. 13. Non-GMO: Some egg producers may feed their chickens a diet that is free from genetically modified organisms (GMOs), which can be appealing to consumers who are concerned about the environmental impact of GMO crops. 14. Jumbo: Jumbo eggs are larger than standard large eggs, and may be preferred by some consumers who want more volume for baking or cooking. 15. Double Yolk: Occasionally, an egg will have two yolks instead of one. This is usually due to a genetic abnormality in the chicken, and does not impact the taste or nutritional value of the egg. Some people enjoy the novelty of double yolk eggs. 16. Grade A: Eggs are graded on a scale from A to AA based on their quality and appearance. Grade A eggs have a clean, uncracked shell and a well-formed yolk and white. 17. Free-Range: Free-range eggs are produced by chickens that are allowed to roam outdoors during the day, with access to shelter and food and water sources. This can be more expensive than cage-free or traditional eggs, but may be preferred by consumers who prioritize animal welfare. 18. Organic: Organic eggs are produced by chickens that are fed an organic diet and given access to the outdoors. Additionally, the use of antibiotics and pesticides may be restricted in the production of organic eggs. 19. Fresh: Eggs are considered "fresh" for at least four weeks after they are laid, and can be stored in the refrigerator for up to five weeks. Some consumers may prefer to buy eggs that are labeled with a date stamp to ensure freshness. 20. Locally Sourced: Some grocery stores and farmers' markets may sell eggs that are sourced from local farms within a certain radius. This can be appealing to consumers who prioritize local sourcing and supporting small-scale food producers. 21. Duck Eggs: Duck eggs are less common in the grocery store but are becoming increasingly popular among foodies for their richer, creamier texture and unique flavor profile. 22. Quail Eggs: Quail eggs are tiny but pack a nutritional punch. They contain more protein and healthy fats than chicken eggs and add an elegant touch to fancy hors d'oeuvres or salads. 23. Fermented Eggs: Fermented eggs, also known as Century eggs or thousand-year eggs, are a traditional Chinese delicacy. The eggs are preserved in a mixture of clay, ash, salt, quicklime, and rice straw for several weeks to months and develop a jelly-like texture and pungent aroma. 24. Salted Eggs: Salted eggs, popular in Chinese, Filipino, and Southeast Asian cuisine, are a preserved delicacy made by coating the egg in a mixture of salt and clay and leaving it to rest for weeks or months. The egg white becomes firm and salty while the yolk turns rich and creamy. 25. Balut: Balut is a Filipino delicacy that is either adored or reviled, depending on who you ask. The fertilized duck egg is boiled alive, and the resulting partially developed embryo is eaten as a snack or a meal, usually with vinegar and salt. 26. Black Garlic: Black garlic is made by fermenting whole garlic bulbs at a low temperature for several weeks. The process transforms the garlic cloves into a caramelized, sweet, and tangy flavor reminiscent of balsamic vinegar. Black garlic adds depth and complexity to a variety of dishes. 27. Nutritional Yeast: Although not technically an egg product, nutritional yeast is a popular vegan and vegetarian substitute for egg-based dishes. The deactivated yeast is rich in vitamin B12 and has a nutty, cheesy flavor that adds umami and richness to eggless scrambles, omelets, and quiches. 28. Egg Substitutes: For those who are allergic to eggs or follow a vegan diet, there are various egg substitutes available, such as tofu, mashed bananas, applesauce, or flaxseed meal. These ingredients mimic the texture and binding properties of eggs in baking recipes without the use of animal products. 29. Egg Noodles: Egg noodles are a longtime pantry staple that comes in a variety of shapes, sizes, and textures. Whether curly, thick, or stringy, egg noodles add substance and richness to soups, stews, and casseroles. 30. Mayonnaise: Mayonnaise is a condiment made from a mixture of egg yolks, oil, vinegar, and seasonings. The creamy, tangy spread adds richness to sandwiches, dips, and dressings. 31. Pasta: Like egg noodles, pasta is a versatile ingredient made from egg and flour. From spaghetti to fettuccine to macaroni, pasta can be served hot or cold, sauced or baked, and transformed into endless variations. 32. Custard: Custard is a dessert made from a mixture of eggs, milk or cream, sugar, and flavorings such as vanilla, nutmeg, or chocolate. The sweet and silky custard can be baked into pies, tarts, or flans, or served on its own as a dessert. 33. Meringue: Meringue is a sweet topping made from whipped egg whites and sugar, often used to garnish pies, desserts, or cakes. With its light and airy texture, meringue adds a delicate touch to any sweet treat. 34. Hollandaise Sauce: Hollandaise sauce is a rich and decadent sauce made from a mixture of egg yolks, butter, water, and lemon juice or vinegar. The creamy, lemony sauce is commonly served over eggs Benedict, grilled asparagus, or steamed vegetables. 35. Egg Salad: Egg salad is a classic dish made from hard-boiled eggs, mayonnaise, and seasonings such as mustard, onions, or dill. The creamy and savory spread can be served on sandwiches, crackers, or as a dip. 36. Deviled Eggs: Deviled eggs are a popular party appetizer made from hard-boiled eggs, mayonnaise, mustard, and spices such as paprika, cayenne, or garlic. The zesty and tangy filling is piped back into the egg white halves and garnished with fresh herbs or crispy bacon. 37. Cobb Salad: Cobb salad is a hearty and colorful salad that features hard-boiled eggs along with bacon, avocado, tomatoes, blue cheese, and grilled chicken. The salad is typically dressed with a tangy and creamy vinaigrette. 38. Scotch Egg: Scotch egg is a British pub food that consists of a hard-boiled egg wrapped in sausage meat, coated in breadcrumbs, and fried until crispy. The savory and indulgent snack is often served with a side of English mustard or pickles. 39. Shakshuka: Shakshuka is a Middle Eastern dish that features baked eggs in a tomato-based stew flavored with spices such as cumin, paprika, or harissa. The hearty and savory dish is typically served with bread for dipping. 40. Egg Drop Soup: Egg drop soup is a classic Chinese soup made from a mixture of beaten eggs and chicken broth. The eggs are whisked and then slowly stirred into the simmering broth, forming delicate ribbons of cooked egg. The soup is often garnished with scallions or cilantro. In summary, eggs come in various forms, from traditional chicken eggs to exotic fermented or preserved eggs. Along with being a source of protein and other nutrients, eggs can add richness, depth, and texture to a wide range of dishes, from salads and sandwiches to casseroles and soups. Whether used whole or separated into whites and yolks, eggs are a versatile and essential ingredient in any kitchen. 41. Frittata: Frittata is an Italian dish that resembles a crustless quiche or a baked omelet. The dish is typically made by sautéing vegetables, meats, and cheeses in a pan and pouring beaten egg mixture over the top. The frittata is then baked until golden brown and puffy. 42. Huevos Rancheros: Huevos Rancheros is a Mexican breakfast dish that features fried eggs served on a bed of tortillas and smothered in tomato sauce, salsa, avocado, and cheese. The spicy and flavorful dish is a favorite among brunch lovers. 43. Omelet: Omelets are a classic breakfast dish consisting of beaten eggs cooked into a flat, folded package around a filling of cheese, vegetables, and meats. Omelets can be simple or elaborate, and they can be served for breakfast, lunch, dinner, or even as a snack. 44. Quiche: Quiche is a French dish that features a savory egg custard baked in a pie crust and filled with ingredients such as cheese, ham, bacon, spinach, or mushrooms. The decadent and versatile dish can be served hot or cold and is a favorite at brunch, picnics, and parties. 45. Soufflé: Soufflés are a French dish characterized by light and airy baked dishes made from a base of egg yolks, milk or cream, and flavorings such as cheese, chocolate, or fruit. The dish is known for its delicate and fluffy texture and requires precision and care to make. 46. Carbonara: Carbonara is a classic Italian pasta dish made from spaghetti, pancetta or bacon, egg yolks, and cheese. The hot pasta is tossed in a mixture of raw egg yolks, grated cheese, and black pepper, and then topped with crispy bacon or pancetta. 47. Tamagoyaki: Tamagoyaki is a sweet and savory Japanese omelet made from a mixture of beaten eggs, soy sauce, dashi broth, and sugar. The egg mixture is cooked in a special rectangular pan, rolled up, and sliced into bite-sized pieces. Tamagoyaki is a popular ingredient in bento boxes and sushi rolls. 48. Avgolemono: Avgolemono is a Greek soup made from a mixture of beaten eggs and lemon juice, whisked into a chicken or vegetable broth. The soup is then thickened with rice or orzo pasta and flavored with dill or other herbs. Avgolemono is a comforting and nourishing soup that brightens up any day. 49. Egg Tart: Egg tarts are a traditional Chinese dessert made from a delicate pastry crust and a filling of sweet egg custard. The tarts are typically baked until the custard is set and the crust is golden brown. Egg tarts are perfect as a dessert or snack any time of the day. 50. Egg Foo Young: Egg Foo Young is a Chinese style omelet made with eggs, vegetables, and meats such as shrimp, pork, or chicken. The omelet is then smothered in a savory gravy and served with rice or noodles. 51. Egg Drop Sandwich: Egg drop sandwich is a popular Taiwanese street food made from a fluffy Taiwanese-style milk toast, sliced open and stuffed with a fried egg and a variety of toppings such as ham, cheese, bacon, and lettuce. The sandwich is then drizzled with sweet or spicy sauces and pressed together. 52. Egg Foo Yung: Egg Foo Yung is a Chinese-American dish that features an omelet filled with various ingredients such as shredded chicken, pork, and shrimp. The omelet is usually served with a savory brown gravy and steamed rice. 53. French Toast: French toast is a breakfast dish made from sliced bread soaked in a mixture of beaten eggs, milk, and cinnamon, and then fried until golden brown. The decadent and crispy toast can be served with fresh berries, whipped cream, or drizzled with maple syrup. 54. Shakshuka Pizza: Shakshuka Pizza is a fusion of Middle Eastern and Italian cuisine that involves topping a pizza crust with spicy tomato sauce, crumbled feta cheese, and poached eggs. The pizza is then baked until the crust is crispy and the eggs are set. 55. Egg Biryani: Egg Biryani is a popular Indian rice dish that features boiled eggs and a mixture of aromatic spices such as cardamom, cinnamon, and saffron. The dish is often served with a cooling raita sauce and pickles. 56. Egg Fried Rice: Egg Fried Rice is a simple and satisfying Chinese dish made from leftover rice, eggs, vegetables, and soy sauce. The dish can be made in a variety of ways, with the addition of meats such as chicken, shrimp, or pork. 57. Scotch Egg Rolls: Scotch Egg Rolls are a unique twist on the classic British snack, made by wrapping a hard-boiled egg in sausage meat, breadcrumbs, and flour tortillas. The rolls are then fried until crispy and served with tangy dipping sauces. 58. Egg Pineapple Curry: Egg Pineapple Curry is a sweet and spicy Thai curry made from boiled eggs, green beans, bell peppers, and pineapple seasoned with a rich and aromatic curry paste. The curry is served over steamed rice and garnished with fresh herbs and lime wedges. 59. Egg and Cheese Breakfast Quesadillas: Egg and cheese breakfast quesadillas are a quick and easy breakfast dish that can be made with scrambled eggs, shredded cheese, and flour tortillas. The quesadillas can be customized with additional fillings such as spinach, mushrooms, and onions. 60. Breakfast Egg Muffins: Breakfast egg muffins are a portable and convenient breakfast, made by baking beaten eggs into muffin cups along with a variety of fillings such as sausage, bacon, spinach, or mushrooms. The muffins can be made ahead and reheated for a quick breakfast on-the-go. In conclusion, eggs are one of the most versatile and widely used ingredients in the culinary world, and can be found in dishes from all corners of the globe. Whether enjoyed simply fried, boiled, or poached or incorporated into more complex dishes like omelets, carbonaras, and soufflés, eggs provide a rich and satisfying flavor and texture that make them a must-have in any kitchen.

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